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In our culinary practice, regularly slow-cook chicken and rabbit legs, since all the preparation can be done beforehand. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, but steamed rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Season the turkey legs, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, put the potatoes in a pan of boiling water and cook for until tender, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Season, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.